Summary

Ingredients

• 600 g beetroot
• 2 teaspoons sea salt
• 1 teaspoon sugar
• 150 g raspberries, (frozen)
• 1 clove garlic
• 150 ml white wine, dry
• olive oil
• 1 lemon (s), organic
• 50 g parmesan cheese

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Instructions

1. Peel the beetroot and dice it very finely (wear gloves, it stains a lot), mix with salt and sugar and let stand for at least 1 hour and let the water soak.
2. Add the thawed raspberries and white wine. Cook the beetroot with the lid closed over medium heat until soft. Then puree in the blender and pass through a sieve. If you want the consistency a little creamier, you can add olive oil. Just before serving, add a little lemon zest.
3. Grate the parmesan and melt small amounts in a non-stick pan. Turn once briefly and remove the parmesan chips.
4. Serving:
5. Put the puree in small glasses and insert a chip into each.